Buttermilk Cornbread

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 7/8 cup All-purpose flour
  • 1 1/3 tbsp Baking powder
  • 1 cup Cornmeal
  • 1/3 cup Granulated sugar
  • 1 3/4 tsp Kosher salt
  • 1/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Olive oil, mild

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk, full fat
  • 1/2 cup Whole milk

Found on leitesculinaria.com

Ingredients

• 6 tablespoons (3 ounces) unsalted butter, somewhere between cold and room temperature
• 1/3 to 1/2 cup granulated sugar
• 1 3/4 teaspoon kosher salt
• 4 large eggs
• 1 cup (160 g) cornmeal
• 3/4 cup plus 2 tablespoons (100 g) all-purpose flour
• 1/4 cup (30 g) whole-wheat flour (or substitute all-purpose flour)
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 cup (120 ml) whole milk
• 1 cup (240 ml) full-fat buttermilk
• 1/2 to 3/4 cup (180 ml) mild olive oil
• 2 tablespoons honey

Directions

• 1. Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.3. Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)4. Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.